Food material properties as determining factors in nutrient release during human gastric digestion: a review

Somaratne, Geeshani; Ferrua, Maria J.; Ye, Aiqian; Nau, Françoise; Floury, Juliane; Dupont, Didier; Singh, Jaspreet

doi:10.1080/10408398.2019.1707770

Cited by 48 publications

(25 citation statements)

References 116 publications

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“…to GIT medium. It is worth noting that many previous studies in the field of food science showed that Fick's second law of diffusion could be considered as theoretical support to model the diffusion of gastrointestinal juice into different food systems (Mennah‐Govela & Bornhorst, 2016; Somaratne et al., 2020).…”

Section: Mechanistic Realistic Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Comp Rev Food Sci Food Safe

129

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The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.

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Section: Mechanistic Realistic Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Comp Rev Food Sci Food Safe

129

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“…The process of physical breakdown and deconstruction of food structure during gastric digestion can be attributed to diffusion of gastric secretions into food particles, biochemical breakdown, mechanical breakdown, and gastric mixing (Bornhorst et al., 2015; Somaratne et al., 2020). Selection of the appropriate quantitative methods, what to measure, and which length scale of structure to characterize are necessary to understand the mechanisms of breakdown during digestion as impacted by food structure.…”

Section: Monitoring Physical Breakdown Of Solid Foods During Gastric Digestionmentioning

confidence: 99%

“…In the context of starch digestion, this implies that the extent of physical breakdown of solid or semisolid starch‐based foods prior to small intestinal digestion is crucial for the subsequent glucose absorption process. Although the physical breakdown processes of food structure in the mouth and stomach have been previously reviewed (Acevedo‐Fani & Singh, 2021; Brownlee et al., 2018; Capuano & Pellegrini, 2019; Golding, 2019; Guo et al., 2020; Singh et al., 2015; Somaratne et al., 2020), how these breakdown processes impact small intestinal digestion and glycemic response of starch‐based foods has not been discussed…”

Section: Introductionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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“…The human and animal models provide the most physiologically relevant data on the digestion of protein/peptides [ 27 ]. This can be achieved by aspiration of the digestion content from the stomach [ 28 ], small intestine [ 29 ], or both [ 30 ], using imaging technologies [ 31 ] and wireless telemetric systems [ 29 , 32 ].…”

Section: Bioavailability Of Food Peptidesmentioning

confidence: 99%

Current Evidence on the Bioavailability of Food Bioactive Peptides

2020

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Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.

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Food material properties as determining factors in nutrient release during human gastric digestion: a review

Cited by 48 publications

References 116 publications

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Current Evidence on the Bioavailability of Food Bioactive Peptides

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